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Thursday, July 22, 2010

No matter what you're cooking on the grill, this Savory Low-Carb Marinade Recipe for Grilled Chicken, Pork, or Beef will make it taste better!

This Savory Low-Carb Marinade was one of the earliest recipes I posted on my blog, and it's equally good on chicken, pork, or beef, keeping the meat moist and flavorful on the grill. It's a marinade I've used often, so I don't know why it's taken me five years to come up with photos! The recipe makes quite a bit of marinade, but this will keep in the fridge for at least a week, so I recommend making the whole amount and trying it on two different types of meat.

I use one tablespoon of Worcestershire sauce when I'm making this for chicken, but if you try it for pork of beef, I'd increase the amount (and be sure to use a brand of Worcestershire Sauce that's gluten-free if you need this to be gluten-free.) If you're a South Beach dieter, please don't worry about using full-fat mayo; the mayo helps keep the meat moist, and you're only eating the small amount of mayo from the marinade that clings to the chicken, pork, or beef when you put it on the grill.

(Savory Low-Carb Marinade for Chicken, Pork, or Beef was updated and added to Recipe Favorites, July 2010)

Combine all the ingredients in a glass jar with a tight-fitting lid. (Be sure the jar is large enough so there's some room to shake the ingredients up a bit!)

Shake well, until all ingredients are combined. (Don't worry if there are tiny beads of mayo that don't combine; it won't matter when it's marinating the meat.)

No matter which types of meat I'm using, I like to make shallow score marks on the surface of the meat to help the flavor penetrate. (I save the scraps from chicken or beef to make stock.)

Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. (Use the smallest container that you can to fit all the pieces of meat.) Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

Savory Marinade for Chicken, Pork, or Beef
(This makes enough marinade for 6-8 pieces of meat; I've had this recipe so long I don't remember where I found it!)

Put all ingredients in jar with tight-fitting lid and shake well until all ingredients are combined. (Don't worry if there are some beads of mayo that don't combine; they will dissolve when you're marinating the meat.)

No matter which types of meat I'm using, I like to make shallow score marks on the surface of the meat to help the flavor penetrate. Put the chicken, pork, or beef in a Ziploc bag or a plastic container with a tight-fitting lid. Pour over just enough marinade to cover the meat, then let it marinate in the fridge for 6-8 hours or longer.

To cook, preheat gas or charcoal grill to medium heat. (You can hold your hand there for only about 3 seconds at that heat.) Grill meat 10-20 minutes until chicken or pork feels firm and is lightly browned (or until desired doneness for beef), turning a few times to get grill marks.

Extra marinade will keep in the fridge for at least a week (or maybe longer, but I've never managed to keep it around for more than a week.)

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i just finished eating the chicken that i had in this marinade overnight and i needed to get on here right away to say thanks! i doubt if i will ever use another marinade ever again...i just think its fantastic!

Delicious!! Made this tonight with chicken to bring to a Barn Dance and picnic. My 2 & 3 yo daughters enjoyed mixing up all the marinade ingredients (and in fact were licking it off their fingers at one point!)

You can always substitute fat free or low fat plain yogurt for the mayonaise... I use it solo (no olive oil) as a base for all of my marinades - keeps the meat very moist, and actually acts as a tenerizer for meats like pork or beef, though I suggest marinating overnight to get a good tenderizing. Happy Marinating/Tenderizing!

This looks fantastic! Thanks for sharing. I'm new to your blog and just looking in to SB as an option for me...you make it look very easy and it's great to see a real person with real results. Keep it up, honey!

Hi Jenn,Glad you're enjoying the site. As far as flavor I think you could substitute red wine vinegar for the white wine vinegar, but if you're using it on chicken or pork it will add a reddish color. Probably not too bad though. I think regular white vinegar would be okay too, maybe use a tiny bit less.

I don't buy any special brand of white wine vinegar. Right now I have Star brand, just from the grocery store. It's very inexpensive.

this looks awesome! i did a post on grilled pork and used your recipe. i gave you full credit and linked back to this page in a couple of spots. i'm so excited to try it this weekend! here's the link to my entry so you can double-check: http://reluctantwwfoodie.wordpress.com/2011/03/30/savory-marinated-pork/

Oh my Lord, we completely enjoyed this recipe! And I kept the leftovers and we ended up brushing it onto shrimp skewers this weekend... AMAZING! If you haven't tried this marinade on shrimp yet, DO IT! This is not just for land animals! It was absolutely some of the tastiest shrimp I've ever made. And my girlfriend said that I need to make a lot more and just keep it in the fridge, lol.

I just tried this marinade today and it was fantastic!! Thank you so much for the wonderful recipes. I found your blog through Ginas reference to your cabbage recipe over on skinnytaste. Can't wait to try some more of the marinades!

Thank you for such an awesome marinade! My fiance is super picky but I made this twice this week. First with chicken and then the next night I used it for beef and veggie kabobs! So yummy- I highly recommend!!

Kalyn, I am interested in making this for dinner tonight but I am having a hard time with what sides would go well with this chicken. Could you help me out? Mashed Potatoes, Rice, Salad, etc... Thank you

Erin it's really hard for me to make suggestions because I don't know what your food preferences and dietary requirements are. But I'd love this with Southwestern Quinoa Salad and just a green salad on the side.

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